Tag: Cream top

Most commercially available milk is homogenized to ensure a consistent appearance and texture, but not all dairies follow this standard. For many seeking a less processed product, a key question is: is Alexandre A2 milk homogenized? The definitive answer is that their plain A2 milk is not homogenized, while some flavored products are.

Before the 1920s, a layer of cream forming at the top of a milk bottle was completely normal. This layer is the defining characteristic of what is milk that hasn't been homogenized, a traditional dairy product that retains its natural separation of cream and milk.

Did you know that most milk sold in grocery stores is homogenized to prevent the cream from separating? This is the fundamental difference between whole milk and creamline whole milk, a more traditional dairy product that maintains its rich cream layer at the top.

Before the 1920s, most consumers were familiar with the sight of a thick layer of cream rising to the top of their milk bottle. The distinct appearance is exactly what unhomogenised milk looks like, a natural phenomenon resulting from the milk's fat not being mechanically dispersed.